The feeling of "delicious" has potential to increase the quality of life, and helps people enjoy fulfilled and healthy life. It is therefore essential to quantitatively evaluate the feelings towards meal, especially for elderly people or patients with difficulty to express their food preference. We used near-infrared spectroscopy (NIRS), a non-invasive functional brain measurement that allows subjects to behave in a more natural way such as eating while undergoing a scan, to study cortical response representing the taste-related pleasantness. Thirteen male subjects (21-24 years old, mean age 22.38 years) without any problem in gustatory sense participated in the experiment. An array of 3 x 5 optical probes was attached over the left prefrontal to the temporal lobes. The experiments were carried out twice in a state of hunger and satiety. For hunger state, subjects are required to fast for 12 hours before the experiment. For satiety state, subjects were also required to fast for 12 hours but consumed jelly drink (360g, 320kcal, Muscat taste) immediately before the experiment. Each experiment was consisted of ten blocks of 30s rest periods and 30s task (tasting) periods. Subjects ate and tasted approximately 10g of test food (pudding) on a teaspoon at each task period. Our result indicated that the maximum amplitude of oxy-Hb concentration change was higher during task than for the rest in the Dorsolateral prefrontal cortex (DLPFC) and Subcentral area. Also the maximum amplitude of oxy-Hb concentration change was higher on hunger state than on satiety state in DLPFC. Subjective evaluation on the intensity of positive feeling of "delicious" was also significantly larger in the hunger state than in the satiety state. These results suggest that pleasant feeling of